Professional How To: Costco Shrimp Tempura
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- เผยแพร่เมื่อ 18 ก.ย. 2023
- I am so excited to share with everyone my own sushi kit which includes sashimi grade fish! In this video, I show you all the thinks you need to do in easy steps with this kit, so I hope you'll enjoy making sushi at home or wherever you are. Everything necessary is included, but of course you can to it to make it even more special. Enjoy and happy eating. Click here to buy: www.restaurantsupply.com/diy-...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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It’s great to see regular dishes on this channel again. I was getting tired of mega sushi rolls and other outrageous stuff .
when it comes to fried food, nothing beats shrimp tempura.
My favorite
Hiro, my friend, g11d aftern11n!!!
You did that dish many times on video but every time shrimp tempura is always a game changer... Go on!!!
❤️🇯🇵♥️🇩🇪♥️🇺🇸♥️
Delicious 😋 😋 😋
❤❤🍤🍤Good afternoon Hiro San and Charles. Diaries of the Master Sushi Chef presents.....Terada Cooking School with the world's best Sensei, Hiro San. It was great to hear all the tips for at home cooking. Arigatou for another FANTASTIC video.🙇♀🙇♀🙇♀ After seeing an older video I once went and ordered both Ebi Fry and Shrimp Tempura. For me it's shrimp tempura for me. Have a great rest of your week to the both of you!
Nice video thanks 👍🏻
Mmmmmm!!!! Now I want shrimp tempura.
TERADA 🔝🔝🔝🔝🔝
Hiros cameraman appearance is still mysterious to me or what if hiro san was a cameramans hostage,
Lmaooo im sure the camera man is the rich owner that got bored and started asking his cook to make videos with him lol 😅😂❤
i’ve been watching and been subbed since 25k, back when they were still making videos in the kitchen. i fully agree with you, i’ve never seen Charlie’s face lmao
At this point I do think Hiro is held hostage to cook delicious food
@@theactualdarthvaderi’m pretty sure whenever they went out to an event he showed his face i’ve been subbed since around 30k or so always loved. the how to sushi series
He's in a lot of videos. The older ones at least. You might not have noticed but he tries the food on camera sometimes. It's a white guy.
Woow saludos trataré de hacerlo con camaron y abulon 😍
Thanks chef. 🇱🇰
Will cook this for mu sons when i have my vacation in the phils nxt year and also will wait for the tonkatsu video so i can also prepare it for my sons
Hello Chef im from Nepal
Im CDP in Radisson i love ur video so mooch. I followed u from 2 years. Best thing about u is u make all the dishes so simple way and ur technique is so good
Respect. Hope one day i have a chance to meet u. 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇵🇫
As simple as this may be, l know from my own times making it how much the tiny details matter and how much skill goes into every single step. I can't imagine how much better Hiro's tempura must taste than mine!
For this recipe skill level needed 2/10 just clean the shrimp and prep them take your time it's not hard no high level skills needed.
Good afternoon!
The shrimp looks good. Thanks for showing how to lengthen the shrimp. Hiro has lost a lot of weight.
Perfect Golden Color ❤and that crunch literally speaks for itself. 🙏🏽Chef
Amazing chef as always but I am curious as to why the intestinal tract wasn't removed.
Arigato Gosaimasushta!
❤
A hero you don't take constructive how'd you become a master sushi chef could have that energy into your it would do you well😅💪🍺🍣
Aah good to know about the excess water in the tail.
Good afternoon shefisu
Tempura batter can be just flour egg?(water).
You don't mumble in the English language hero that goes for the commentator2😅💪🍺🍣
I have heard that a great way to lower the temperature of oil if it gets too hot, is adding more oil.
Yes, that's also the way to put out an oil fire in your pan, turn the fire off first then add more oil
Do you have a link to the recipe? Thanks
How do u get more of the little tempura flakes to stick onto the shrimp?
As soon as you drop the shrimp in the oil, start drizzling tempura batter over it. Most of it will cling to the shrimp. The loose bits make a great snack.
what knfie is he using? anyone know?
Hiroyuki,
I have had them your way many times,
especially in small Japanese restaurants run
by Japanese:)
Cheers,
Rik Spector
2 questions: what type of oil do you use? And can you save and reuse the oil again? (Also, how to save it for later if you can)
You can reuse oil for about a week if you do clean it in between frying, wait for it to cool and strain the anything floating in it out, put it back in the frying pot with a lid afterwards. You can tell when oil is too dirty by how dark it is and if smoke rises from it. Also, canola oil is the industry standard.
Do you have any good sauce to go with tempura shrimps other than just soya? Thank you for you vidéo very instructive
I want to know what the tempura sauce is too
You mean soy sauce?
@@user-ib6cf8kg4l yes 👍
The tempura sauce is made from sake, mirin,kombu and bonito flakes. No soy.@@liltiga838
Nuoc Cham would be a delicious dipping sauce. A fusion of Japanese and Vietnamese...Fish sauce, garlic, lime juice, sugar, vinegar and chillies. Also Sriracha mayo is the bomb on tempura anything.
no recipe for the tempura batter??
You are my favorite korean chef...
Hiro-san is JAPANESE!!!
@@eenayeah He is my favorite Namibian chef.
No deveining the bottom side?
the bottom vein is only a blood vessel, so it's not necessary to remove it. Unlike the "sand vein"
Dommage qu'il n'y ait pas les sous-titrage en Francais...! 😢
Yall needed a sauce in the video to make it more interesting.
All shrimp comes from the ocean or a farm ,same places any restaurant gets them from ....
A hero tell your commentator to get the quail eggs out of his mouth b 4 speaking😂
Why not just cut off the two bits of tail as they're not edible?
for presentation
I have a medical test tomorrow and I'm not allowed to eat for 24 hours, only clear liquids.... why did I click on this video!@!@@!!!!!!!
Amazing chef as always but I am curious as to why the intestinal tract wasn't removed.